FRUIT BUTTER RECIPES
FRESH FRUIT BUTTER RECIPE | EATINGWELL
Fruit butter is made by cooking down the fruit mixture until thick and sticky instead of adding pectin to set the mixture as you do with jam. Spread on whole-grain toast or stir into plain yogurt. We prefer to peel stone fruit, such as apricots, nectarines, peaches, and apples and pear for this recipe. If you're making a butter with “seedy” berries, such as blackberries, raspberries or even blueberries, you can puree the butter and pass it through a sieve for the smoothest result. Try the combination of blueberries with lime juice and zest or plums with orange juice and zest.
Provided by Carolyn Malcoun
Categories Diabetic Low-Carb Vegetarian Recipes
Total Time 1 hours 30 minutes
Number Of Ingredients 5
Steps:
- Combine fruit, water and sugar to taste in a Dutch oven; add citrus zest and juice if using. Bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, mashing the fruit and stirring occasionally at first and then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit). To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it's done. Return to a simmer to thicken more if necessary. For very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.
- If freezing or refrigerating, ladle the fruit butter into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).
Nutrition Facts : Calories 28 calories, CarbohydrateContent 7.2 g, FatContent 0.1 g, FiberContent 0.7 g, ProteinContent 0.2 g, SodiumContent 0.5 mg, SugarContent 5.9 g
FRUIT BUTTER RECIPE - FOOD.COM
This is a basic-whatever lights you candle recipe. You can add spices, booze or nothing and have a wonderful fruit butter. Enjoy
Total Time 5 hours
Prep Time 20 minutes
Cook Time 4 hours 40 minutes
Yield 6 pints
Number Of Ingredients 5
Steps:
- Wash and prepare fruit.
- peel, core and chop whatever your using.
- Cook fruit with water or in its own juice or juice you add in a large pot until soft.
- Remove fruit from pan with a slotted spoon and put through a food mill, a press or a fine sieve into a bowl.
- Discard cooking liquid or make into a jelly.
- Measure pulp and add 1/2 cup of sugar for each cup of pulp.
- Add flavorings of your choice like cinnamon and nutmeg or cinnamon schnapps for apples and ginger for pears.
- Place fruit butter in a shallow glass or stainless or enamel baking pan.
- Cook at 300 degrees-stirring occasionally for 1 1/2 hours and up to 3 hours; it depends on how much liquid must be cooked off (If you have added liquor your going to be on the outside of this chart).
- You will want your fruit butter thick and creamy.
- You can test by freezing a saucer at the beginning of making butter.
- Place a spoonful of butter on saucer.
- If no rim of liquid forms around the edge of butter, it is done.
- Ladle into clean hot jars leaving 1/4 inch head space.
- Process in a boiling water bath for 10 minutes.
- As you can tell there are no set amounts so I will put in an average amount in the serving section of posting this recipe.
- Note that I use half pints or pints only.
Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
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Fruit butters are made with less sugar than jam, so they have a less candied fruit flavor. Grace Parisi blends all types of stone fruits here, making combinations like nectarine-plum or cherry-peach. The yield here will vary slightly; when the fruit is especially juicy, there is more water to evaporate before the butter thickens, and the yield is smaller. Recipe Tips from F&W Editors More Fruit Recipes
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